|2 tbsp Chickpea Flour||1 tbsp Grated Ginger||Salt|
|1 cup Yoghurt||3-5 Green Chillies||Sugar|
|4-6 Curry Leaves||Ghee|
|1 tsp Mustard Seeds|
|1 tsp Jeera|
|2 Dry Red chillies|
Make a fine paste of ginger and chillies using little to no water.
Blend the chickpea flour, yoghurt, ginger chilli paste, 1 tsp Sugar and salt and a cup of water.
Heat this in a heavy bottom pan on medium and keep stirring to keep it lump-free.
Once it boils turn the heat off.
Splutter the mustard seeds, jeera and broken dry red chillies in ghee and add this tadka to the kadhi.
Garnish with finely chopped fresh dhania and serve with hot rice.